Chicken, Broccoli Mac & Cheese
What can I say, this does not look as yummy as it tastes. I may have slightly overcooked the broccoli so it was not as solid as it could be which also contributed to the overall ugliness of the dish. Super easy, and the “hidden broccoli” was too hard to avoid for the little ones. see below recipe for more notes & WW tips
WWS Points- 20 no sugar facts available
Start to Finish: 25 minutes
8 ounces dried rigatoni
2 cups fresh broccoli florets
1 2 to 2 1/4- pound whole roasted chicken
1 5.2-ounce package semi soft cheese with garlic and fine herbs
3/4 cup to cup milk
1/4 cup oil-packed dried tomatoes, drained and snipped
1/4 tsp. Freshly ground black pepper
Snipped fresh Italian (flat-leaf) parsley
1. In a large saucepan cook pasta according to package directions, adding broccoli during the last 3 minutes of cooking. Meanwhile, remove chicken from bones; discard bones. Coarsely chop chicken. Drain pasta and broccoli; set aside.
2. In the same saucepan combine cheese, 3/4 cup of the milk, the tomatoes, and pepper. Cook and stir until cheese is melted. Add pasta mixture and chicken. Heat through. If necessary, thin with some of the remaining milk. Sprinkle with parsley.
Now Let’s Dish: My hubby is not a big sundried tomato fan so I went very light on them, very light. It is definitely filling and yummy.
WW Tips: I do seem to struggle every time I have to cook with rotisserie chicken. I want to eat it all up so I make sure to have veggies and dip available. I served myself 1/8th so 10 points and had a large “Italian Salad” that included shredded parmesan, pepperoncini, black olives, romaine and Olive Garden light dressing (5 pts).
Recipe from Shortcut Cooking Magazine